Strawberry-Stuffed French Toast
2/3 C. (6 oz.) reduced fat cream cheese, softened
1/2 C. strawberry pancake syrup, divided
8 slices bread
3 C. thinly sliced strawberries, divided
3 T. milk
1 T. butter
1 T. vegetable oil
Powdered sugar, optional
In small bowl, using fork, mix cheese and 2 tablespoons of syrup until blended. Spread one side of each bread slice with cheese mixture, dividing evenly. Layer each of four slices with just enough sliced strawberries to cover surface; reserve remaining strawberries.
Close sandwiches with remaining four slices, facing cheese side down. Press together lightly. In shallow dish, beat eggs and milk until blended. In large nonstick skillet, heat butter and oil over medium heat until hot. Dip sandwiches into egg mixture, turning to soak both sides; place in skillet.
Cook 5 to 6 minutes or until browned, turning once very carefully. Meanwhile, in small saucepan, combine remaining 6 tablespoons of syrup with strawberries. Heat over low heat just until warmed; remove from heat. Sift powdered sugar, if desired, over French toast; cut each diagonally in half. Serve immediately with strawberry mixture.